Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
  1                cup  chocolate chips
  1                cup  pecans -- toasted
  6               cups  popcorn -- popped
  4               cups  miniature marshmallows

Preparation:

In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool. For variations, you may wish to substitute butterscocth morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.

Nutritional Information:

2952 Calories (kcal); 204g Total Fat; (57% calories from fat); 26g Protein; 307g Carbohydrate; 124mg Cholesterol; 1139mg Sodium